ナムル

나물 (namul) is the Korean source form behind ナムル. A 2020 Journal of Ethnic Foods article gives two dictionary senses: edible grasses or leaves, and foods made by seasoning edible greens that may be raw, boiled, or stir-fried. Korean examples include kongnamul, soybean sprout namul, and sigeumchi namul, spinach namul. Japanese borrowed ナムル as a Korean food term through restaurants, home cooking, and supermarket side dishes. Kotobank's Digital Daijisen defines it as a Korean-style dressed dish using soybean sprouts, cucumber, eggplant, bracken, sesame oil, soy sauce, sesame, garlic, and chili pepper. Seisenban also distinguishes 生菜 and 熟菜, raw and blanched forms. It sits beside other Korean cuisine loans such as キムチ, ビビンバ, チヂミ, and バンチャン. Today Japanese ナムル often points to a small seasoned vegetable side dish, especially bean sprouts or spinach. Korean 나물 is wider: it can name edible plants themselves as well as dishes made from roots, stems, leaves, sprouts, mushrooms, and seaweed. The Japanese word is therefore narrower and more menu-like. Example: もやしのナムルを作る.